• Prep Time:
  • Cooking Time:
  • Serves: 56 Servings

Eggplant-Tomato Chutney

  • Recipe Submitted by on

Category: United States, Condiments, Vegetables

 Ingredients List

  • 2 tb Olive or vegetable oil
  • 1 md Onion, chopped
  • 1/2 ts Salt
  • 2 md Tomatoes, seeded and
  • -chopped
  • (about 1/2 cup)
  • 2 Cl Garlic, crushed
  • 1 md Eggplant, pared and cubed
  • 1/4 c Chopped parsley
  • 1/4 c Currants
  • 2 tb Tarragon vinegar


Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil
about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15
minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes
longer, stirring occasionally, until vegetables are soft and no excess
Microwave: Place onion, garlic and oil in 3-quart microwavable casserole.
Cover tightly and microwave on high 3 to 4 minutes or until onion is
softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add
remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or
until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.

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